Spicy Cajun-Inspired Tilapia

• Meanwhile, zest lemon, then juice half. Cut remaining lemon into wedges.
• Roughly chop parsley.
• Halve zucchini lengthwise.
• Core, then halve pepper.
• Core, then halve jalapeño. (TIP: Use gloves when prepping jalapeños.)
• Heat a small non-stick pan over medium-low heat.
• When hot, add remaining garlic and 3 tbsp (6 tbsp) butter. Cook, stirring often, until fragrant, 3-5 min.
• Remove from heat.
• Add lemon zest, lemon juice and half the parsley. Season with salt and pepper.

• Pat tilapia dry with paper towels. Season with Cajun Spice Blend, salt and pepper. 

• Add zucchini, peppers, jalapeños and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
• Add veggies to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-6 min.
• Transfer veggies to a plate to cool slightly.

• When veggies are almost done, add tilapia to the other side of the grill. Close lid and grill tilapia, flipping once, until cooked through, 2-3 min per side.** 

• Cut zucchini into 1/2-inch half-moons.
• Cut all peppers into 1/2-inch pieces.
• Add rice, grilled veggies and 1 tbsp (2 tbsp) butter to the same large bowl (from step 4). Season with salt and pepper, then toss to combine.
• Divide jewelled rice and tilapia between plates. Sprinkle remaining parsley over top.
• Serve lemon-garlic butter on the side for dipping.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get tilapia, skip soaking the skewers. Save the skewers for another creation. Pat tilapia dry with paper towels. Season the same way the recipe instructs you to season the shrimp. (NOTE: Skip the skewering step. Save the skewers for another creation.) Bring seasoned tilapia and another clean plate to the grill.